chicken and egg noodle soup

chicken and egg noodle soup
Serves 4 

4 dried shiitake mushrooms
250g fresh egg noodles
2 bunches baby bok choy, trimmed
2 cups (320g) shredded cooked chicken
1.5L (6 cups) chicken stock
1 tbs dark soy sauce
1 1/2 tbs white sugar
1 tbs fish sauce
2 tbs lime juice
Thai basil leaves, sliced red chilli, bean sprouts and lime wedges, to serve

Place shiitakes in a heatproof bowl and cover with boiling water Set aside to soak for 10 minutes. Drain, remove stalks and thinly slice, reserving 2 tbs soaking liquid. Prepare the egg noodles according to packet instructions, then drain and divide among li serving bowls. Top with the bok choy and chicken. Bring stock to a boil in a saucepan over high heat. Add shiitakes, reserved liquid, soy sauce, sugar, fish sauce and lime juice. Ladle broth inte bowls, and top with basil, chilli and sprouts. Serve with lime.